Pesto Topped Soft Scrambled Eggs with Bacon

Sometimes I need a little help with my creativity in the morning while I am trying to figure out what we are going to eat, especially on the weekend. Weekends are for pancakes and french toast and breakfast sandwiches. I try not to buy a ton of bread because I would just eat it all the time, so when we have a little something leftover these Pesto Topped Soft Scrambled Eggs with Bacon over Toasted Baguette are really perfect. Open faced so you can think you’re missing out on half the bread you would normally be eating – go you! The soft scramble is the best part, perfectly cooked eggs, and then a good amount of bacon all topped with pesto! Super simple right? Yes. Hopefully you already have all this stuff in your house so this will be easy to whip up and give you a little weekend breakfast inspo. :)
♥ Teri

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Pesto Topped Soft Scrambled Eggs with Bacon over Toasted Baguette

RECIPE BY Teri & Jenny

PRINT RECIPE

5 from 1 vote

Servings: 2

  INGREDIENTS  

basil pesto

• 1 garlic clove1 garlic clove
• 2 heaping tablespoons chopped walnuts2 heaping tablespoons chopped walnuts
• 4 ounces basil leaves4 ounces basil leaves
• ¼ to ⅓ cup extra virgin olive oil¼ to ⅓ cup extra virgin olive oil
• 1 ½ ounces grated Parmesan1 ½ ounces grated Parmesan
• salt and cracked black pepper to tastesalt and cracked black pepper to taste

eggs

• 2 tablespoons unsalted butter, softened2 tablespoons unsalted butter, softened
• 4 large eggs4 large eggs
• 3 tablespoons whole milk3 tablespoons whole milk
• salt and cracked black pepper to tastesalt and cracked black pepper to taste

assembly

• 4 strips crispy cooked bacon4 strips crispy cooked bacon
• 2 slices lightly buttered, (thick and crusty) sourdough baguette2 slices lightly buttered, (thick and crusty) sourdough baguette

Recipe instruction visual controls:

  INSTRUCTIONS  

• Basil-pesto: Place garlic and walnuts into the well of a food processor and pulse until chopped into small pieces. Add basil leaves and 2 tablespoons oil and pule until roughly chopped. With motor running, slowly drizzle remaining oil into the food processor. Lightly season with salt and pepper and fold in grated Parmesan. Set aside until ready to use.
• Place a nonstick skillet over medium heat and melt butter.
• Once butter has melted crack eggs and cream into a mixing bowl and whisk together until light and fluffy.
• Reduce heat to medium-low and pour egg mixture into skillet. Using a wooden spoon stir eggs in a circular motion until they begin to break up and small curds form. Continue to stir until the eggs begin to set, but are still creamy, about 3 to 5 minutes. Remove from heat.
• Place buttered and toasted baguette slices onto a plate and top each with crispy bacon. Divide eggs from the skillet onto the bacon topped toast. Lightly season with salt and cracked black pepper and drizzle with prepared pesto. Serve immediately.

  NOTES  

• *Tip: For a lasting, bright green pesto, lightly blanch your basil leaves before adding them to the food processor and pureeing them with the remaining ingredients.

Calories: 975kcal Carbohydrates: 21g Protein: 34g Fat: 84g Saturated Fat: 26g Cholesterol: 502mg Sodium: 988mg Potassium: 502mg Fiber: 2g Sugar: 2g Vitamin A: 4173IU Vitamin C: 11mg Calcium: 450mg Iron: 5mg